Not exact matches
1 small onion, chopped 1 garlic clove, minced 1 tablespoon
vegetable oil 1 to 1 1/2
cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3
cups chicken
broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch
mixed with 3 tablespoons water
2
cups low - sodium chicken or beef
broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen
mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken
Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen
mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls of wide egg noodles (about 2
cups) more or less to your liking.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie
mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
1/2
cup medium uncooked pasta shells 1 pound ground beef 1/2
cup chopped onion 3 cans (14 1/2 ounces each) beef
broth 1 package (16 ounces) frozen
mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper
Meanwhile add 3 1/2
cups of
vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper,
mix everything together until well
mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve
Couscous and Feta - Stuffed Peppers Adapted from Epicurious
Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
Vegetable - oil cooking spray 1 1/4
cups fat - free chicken or
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
vegetable broth 2/3
cup couscous 4 extra-large or 5 large bell peppers,
mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2
cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1
cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1
cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Add the
vegetable broth, water, bay leaf, and 2
cups of frozen
mixed veggies.
For a vegan version I use 1/4
cup water for each egg, heat the water and dissolve
vegetable broth cubes (2) in the water to replace the seasoning from the soup
mix, replace the cheese with tofu.
2
cups broth (chicken,
vegetable, or
mix) 2
cups water 1
cup polenta 1
cup cheese (goat cheese, brie, or other soft cheese), cut into small chunks 1/2
cup cream salt and pepper to taste
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped
Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or gl
Vegetable mix 4
cups cooked spaghetti or rice noodles 1
cup broccoli florets, chopped 1/2
cup carrots, grated 1/2
cup canned water chestnuts, chopped 1/2
cup onion, chopped 1/2
cup mushrooms, sliced 1
cup cabbage, chopped 4
cups low - sodium
vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or gl
vegetable broth 1
cup chili - garlic sauce 1/2
cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
3 minutes after adding the bread to the pan, add 1
cup of
vegetable broth, 1
cup of water, 1 tsp of smoked paprika and
mix everything together
1.2 litres (5
cups) dashi or
vegetable broth handful of dried shiitake mushrooms 500g (1 - 1 1/2 lbs)
mixed soup
vegetables (like sliced carrots and broccoli florets) pinch of salt 200g (8oz) soba or ramen noodles
Ingredients 2 tablespoons all purpose flour 1 1/2 teaspoons dried rubbed sage 8 ounces skinless boneless chicken breast, cut into 1 - inch pieces 1 1/2 tablespoons butter 1 1/3
cups canned chicken
broth 1 1/2
cups frozen
mixed vegetables
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4
cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2
cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon
mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1
cup lentils 3
cups vegetable stock or
broth 1 large yellow onion 1 large carrot 1 stalk celery 2 tablespoons olive oil 2 teaspoons minced garlic 1
cup breadcrumbs 3/4
cup chopped walnuts 3 tablespoons ground flax
mixed 1 teaspoon oregano 1 teaspoon sea salt 1/2 teaspoon ground black pepper 2 tablespoons ketchup 1 tablespoon pure maple syrup 1 tablespoon balsamic vinegar
Ingredients, Serves 6 3
cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2
cups fresh mushrooms, chopped 1 1/2
cups cauliflower florets 1
cup cabbage, thinly sliced 1
cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch
mixed in 1/3
cup cold water Freshly ground pepper to taste 3
cups mashed potatoes paprika for garnish
Couscous and Feta - Stuffed Peppers Adapted from Epicurious
Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
Vegetable - oil cooking spray 1 1/4
cups fat - free chicken or
vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven t
vegetable broth 2/3
cup couscous 4 extra-large or 5 large bell peppers,
mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2
cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1
cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1
cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 medium onion, diced 4 cloves garlic, minced 1 15 - ounce can black beans, rinsed and drained 1 15 - ounce can red kidney beans, rinsed and drained 1 15 - ounce can chickpeas, rinsed and drained 1 14 - ounce can crushed tomatoes, with jalapenos 2
cups mixed vegetables (corn, green beans and / or carrots) 3
cups reduced - sodium
vegetable broth 1 teaspoon smoked paprika 1 teaspoon black pepper 1 heaping teaspoon dried parsley 1 teaspoon oregano
In a separate bowl,
mix 4
cups of
vegetable broth, roasted garlic, poultry seasoning and bouquet garni.
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2
cup cooked brown rice 1
cup of oats Warm water for the oats 1/2
cup raw carrots, sliced 1/2
cup kale 1/2
cup celery 1/2
cup cottage cheese 1/2
cup frozen
mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef
broth